Smoky Beer Burgers With Creamy Mustard Sauce Recipes

Steps:

• Preheat grill over medium-high heat.
• Place the meat in a bowl and add the shredded cheese.
• Peel the onion and halve it.
• Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping.
• Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer.
• Form 4 large patties making a large thumbprint indentation in the middle of each burger, because burgers plump when you cook them so this will prevent burger bulge.
• Refrigerate for 1 hour. Pull them out about 30 min before grilling. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
• Mix mustard and sour cream with dill.
• Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion and anything else you like. Slather bun tops with sauce and serve.

Steps:

• Preheat oven to 450 degrees F with rack above center.
• Gather your ingredients.
• For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
• For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
• For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
• Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
• Chop the remaining onion and chop some lettuce, about 2 cups.
• Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
• To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
• Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
• Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

Steps:

• Sauté onion, garlic, thyme and oregano over medium heat until onion is translucent, about 3 minutes. Let this cool completely.
• Add ground beef, onion mixture and egg together in a large bowl and mix until thoroughly blended. Slowly stir in stout beer, while mixing. You may want to add less beer than called for here if you find it is getting too thin, or more yet. Then add parsley, celery salt and black pepper and mix well. It's ideal to mix using your hands and you may want to wear rubber gloves for this.
• Form into 6 patties and let sit in the fridge for 15 minutes to firm up a bit.
• Preheat grill to 375°F.
• Place patties onto the grill and cook until well-done (170°F internal temperature), turning once, about 8-10 minutes per side.